If you love deviled eggs, then you're gonna absolutely flip over these amazing Deviled Potatoes.
Personally, I was never a huge egg fan.....even growing up in the midwest.
I know, I know - I was the strange one.
Hard-boiled, fried, poached, whatever......just, not my thing.
Oh, I could eat scrambled eggs ok, as long as there was lots of veggies and tabasco - or wrapped up in a tortilla, drenched in New Mexico Chile.....
But Deviled Eggs? I liked the mustard part, ok I guess because all I tasted was......well.....mustard.
But I know a lot of people absolutely love the darn things. So I thought if I could replace that nasty egg part - with something else that was small and round....and healthy......
And then I saw a bag of cute little Baby Gold Potatoes at the grocery store.........
Easy Deviled Potatoes
The concept is pretty simple.
What we're going to do is bake some small potatoes, scoop out the middle, and fill them with homemade hummus.
Bake, scoop, fill, eat. YUM!
Well let me tell you this was last night, and I must say they were pretty darn delish. In fact, between my wife and daughter circling around the kitchen like vultures, it was all I could do to steal a few for a picture.
Parchment paper makes cleanup a breeze, and my grandson's little baby spoon made the perfect scooper. Of course, if you have one of those fancy mellon baller gizmos - yeah that'll work too.
As you're scooping the potatoes, you can either snack on the center parts (like I did) or you can add them to the blender for your hummus.
I know - potatoes typically don't go into hummus - but why not?
Potato Hummus?
Maybe I just invented a new thing.....move over Guy Fieri, here comes then next Food Network Star....
Once the filling is done, I looked high and low for one of my wife's pastry bags to make the filling part easier - nope wasn't going to happen.
So I used a zip lock baggy instead. Just cut off a corner and you have an instant pastry bag.
Don't laugh - it worked.
Overall, it was a fun little recipe to make, and I hope you all enjoy it.
Of course, these are inspired by the famous Jane Esselstyn and her Smoky Little Devils from the book You Can Prevent and Reverse Heart Disease by her just as famous husband Dr. Caldwell Esselstyn. Amazing book by the way - highly recommend it.
These Easy Deviled Potatoes make the perfect finger-food appetizer for parties, potlucks, holidays, etc. and the best part?
Not only do they taste GREAT, but they are also super healthy and absolutely 100% fat-free.
Enjoy.
Easy Deviled Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 Mini Potatoes 1x
- Category: Appetizer
- Cuisine: American
Description
These easy Deviled Potatoes are the perfect snack for parties, potlucks, or holidays. Easy to make and 100% fat-free, they are a healthier version of everybody's favorite Deviled Eggs - only using baby potatoes instead.
Ingredients
- 12 small Baby Gold Potatoes
- 1 can Chickpeas, save the juice ((15oz))
- 4 Tbls Chickpea Bean Juice
- 2-3 Tbls Lemon Juice
- 2 cloves Garlic ((minced))
- 1 Tbs Dijion Mustard ((or more))
- ¼ tsp Tumeric
- ¼ tsp Onion Powder
- ¼ tsp Ground Cumin
- Salt and Pepper
- Paprika for garnish
Instructions
- Preheat oven to 400 degrees F.
- Scrub potatoes and slice in half
- Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.
- Drain the Chickpeas, reserving the juice, and rinse
- Add Chickpeas to blender along with garlic, lemon juice, mustard, and spices.
- Pulse until thoroughly mixed
- Add Bean Juice - 1 Tbls at a time - until desired consistency
- Add more lemon juice and/or mustard to taste
- Salt and pepper to taste
- Once potatoes are finished baking, allow to cool, and then carefully scoop out middles.
- Save the potato middles, or eat them, or add them to your hummus
- More juice may be needed if you add potatoes to hummus
- Using a pastry bag, (or zip lock baggy), fill hollowed out potatoes with hummus.
- Garnish with paprika and serve.
Notes
Original Recipe Date: January 17, 2016
Inspired by Anne and Jane Esselstyn
Mark
Jane is Dr. Esselstyn’s daughter. Ann is his wife. But it b seems like Jane does a lot of the recipes s as well as a lot of the coordination for the books.
This is like the one I made last week with chickpeas and spices for the, “Yolks.”
Johnson Keeves
Is "Chickpea Bean Juice" the liquid from a can of chickpeas?
Chuck Underwood
Yes - aka "aquafaba"
Lisa
Can I substitute something for the chickpeas?
Chuck Underwood
You can stuff your potatoes with whatever you like - it doesn't have to be hummus.
Keri
These are amazingly delicious. A little fussy (I had some issues "scooping" the potatoes) but so very good!
I've made a double batch of the topping two days later to use for sandwich spread. Excellent!
Suz
Are you to eat them hot or cold? Can you make the humus the day before?
Chuck Underwood
I think they are good both ways! And yes - you can.
AliceDub
Haha - I love your comment about Guy Fieri. I used to be a glutton for watching cooking shows, but I seldom do anymore because the food is so unhealthy! Seriously - the Food Network needs a WFPB show. I miss watching my shows, but I'm so turned off by what they're making most of the time. 🙁
Marie
Totally agree. Even Giada says her biggest request for her shows is for vegetarian food.
Jessica Sorenson
I just made these tonight. I liked them a lot, but I think next time I'll halve the mustard. Thanks for the recipe!
Cathy
Thank you. These look very appealing. By the way, Jane is Dr. Esselstyn's daughter, Ann is his wife.
Karenann Doucet-sweeney
Hosting a party this weekend , a definite try , keep you all posted !!!
Doober Steele
Woohoo I can now have replace Deviled eggs with this. Being allergic to eggs is not fun.
Jenny
Potatoes stuffed with potato (and hummus) sounds like the smartest choice in the world!